In a medium saucepan, combine the rinsed quinoa and vegetable broth (or water). Bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes or until the quinoa is fluffy and the liquid is absorbed. Remove from heat and let it sit covered for 5 minutes before fluffing with a fork.

While the quinoa is cooking, prepare the dressing by whisking together lime juice, olive oil, cumin, chili powder, salt, and pepper in a small bowl. Set aside.

In a large bowl, combine the black beans, corn, red bell pepper, cherry tomatoes, avocado, and baby spinach. Drizzle with half of the dressing and toss gently to combine.

To assemble the power bowls, divide the cooked quinoa among serving bowls. Top with the veggie mixture and drizzle with the remaining dressing.

Garnish with fresh cilantro and serve immediately, or refrigerate for up to 2 hours before serving.